I love how this salad delivers a mix of textures in every bite. The caramelized almonds add a sweet crunch, while the pistachios bring a salty contrast. The homemade vinaigrette ties everything together with a bright and slightly sweet flavor. I also enjoy how quickly it comes together, making it perfect for a fresh lunch or a colorful side dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅔ cup sliced or slivered almonds 3 tablespoons sugar 10 ounces arugula greens 8 ounces strawberries, hulled and quartered or chopped 1 avocado, chopped 2 ounces crumbled goat cheese ⅓ cup roasted salted pistachios, chopped
Dressing: 3 tablespoons vinegar 1/2 lemon, juiced 2 tablespoons honey 1 teaspoon dijon mustard 1 garlic clove, freshly grated pinch kosher salt and pepper 1/2 cup olive oil
Directions
I start by placing the almonds in a nonstick skillet over medium heat. I stir in the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramel-like layer. This usually takes about 6 to 8 minutes, and I keep a close eye on them so they don’t burn. Once done, I transfer them to parchment paper to cool, then break them apart if they stick together.
In a large bowl, I toss the arugula with a pinch of salt and pepper. I add the strawberries, chopped avocado, goat cheese, pistachios, and the cooled sugared almonds.
For the dressing, I whisk together the vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a bowl. While whisking, I slowly stream in the olive oil until the dressing becomes smooth and well combined.
I drizzle the dressing over the salad, toss everything gently, and serve immediately.
Servings and timing
I find this recipe makes about 4 servings. It takes me around 15 minutes to prep and about 10–15 minutes to cook the almonds and prepare the dressing, so everything is ready in about 30 minutes.
Variations
I sometimes swap goat cheese for feta if I want a saltier flavor. When I feel like adding more protein, I include grilled chicken or shrimp. I also like to experiment with different greens like spinach or mixed baby greens. If I want extra sweetness, I toss in blueberries or raspberries along with the strawberries.
storage/reheating
I prefer to store the salad components separately from the dressing to keep everything fresh. The dressing can be refrigerated for up to one week. I usually assemble the salad just before serving since the arugula can wilt quickly once dressed. I don’t reheat this salad, as it’s best enjoyed fresh.
FAQs
Can I make the sugared almonds ahead of time?
I can prepare them in advance and store them in an airtight container for a few days to save time later.
What can I use instead of champagne vinegar?
I sometimes use white wine vinegar or apple cider vinegar as a substitute, and it still tastes great.
How do I keep the avocado from browning?
I add it just before serving and make sure it’s lightly coated with the dressing or lemon juice.
Can I use a different type of nut?
I often switch almonds or pistachios with walnuts or pecans depending on what I have.
Is this salad good for meal prep?
I find it works for prep if I keep all components separate and assemble it right before eating.
Conclusion
I enjoy this strawberry crunch salad because it feels fresh, flavorful, and a little special without being complicated. It’s a great way for me to enjoy seasonal ingredients and create a dish that looks as good as it tastes.
Strawberry Crunch Salad with juicy strawberries, creamy avocado, goat cheese, and sweet crunchy almonds. A fresh, vibrant salad perfect for a light meal or side dish.
Author:Emma
Prep Time:15 minutes
Cook Time:10–15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Salad
Method:Stovetop + No-Cook
Cuisine:American
Diet:Gluten Free
Ingredients
For the salad:
⅔ cup sliced or slivered almonds
3 tablespoons sugar
10 ounces arugula greens
8 ounces strawberries, hulled and quartered or chopped
1 avocado, chopped
2 ounces goat cheese, crumbled
⅓ cup roasted salted pistachios, chopped
For the dressing:
3 tablespoons vinegar
Juice of ½ lemon
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, freshly grated
Pinch kosher salt and pepper
½ cup olive oil
Instructions
Place the almonds in a nonstick skillet over medium heat. Add the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramel-like layer (about 6–8 minutes). Watch closely to prevent burning. Transfer to parchment paper to cool, then break apart if needed.
In a large bowl, toss the arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and cooled candied almonds.
In a separate bowl, whisk together vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper. Slowly stream in olive oil while whisking until smooth and emulsified.
Drizzle dressing over the salad, toss gently, and serve immediately.
Notes
Candied almonds can be made ahead and stored in an airtight container for a few days.
Substitute goat cheese with feta for a saltier flavor.
Add grilled chicken or shrimp for extra protein.
Swap arugula with spinach or mixed greens if preferred.
Add blueberries or raspberries for extra sweetness.
